Chicken Flautas

3
Servings
60m
Prep Time
60m
Cook Time
2h
Ready In


"Micheals Cantina in Norfolk NE has my favorite meal, and this is me trying to recreate it. If you want beans and rice use your favorite recipe."

Original recipe yields 3 servings
OK
  • TOMATILLO SAUCE
  • FLAUTAS
  • TOPPINGS

Nutritional

  • Serving Size: 1 (358.7 g)
  • Calories 493.6
  • Total Fat - 15.1 g
  • Saturated Fat - 7.5 g
  • Cholesterol - 106.8 mg
  • Sodium - 534.7 mg
  • Total Carbohydrate - 66.8 g
  • Dietary Fiber - 9.1 g
  • Sugars - 12.4 g
  • Protein - 27 g
  • Calcium - 539 mg
  • Iron - 10.7 mg
  • Vitamin C - 114.4 mg
  • Thiamin - 0.4 mg

Step 1

Roast the tomatillos and jalapeno peppers in oven or over flame. Put in a wet paper sack to steam to soften skin; peel.

Step 2

In stock pot put in tomatillos, jalapenos,onion, and chopped cloves, with half of the cilantro, lime juice, and chicken stock. Add whole chicken breasts and cook.

Step 3

When chicken is cooked until it shreds, and tomatillos mash easily, take out chicken.

Step 4

Set aside to cool sauce to lukewarm; blend up until smooth, and chicken until you can work with it shredding.

Step 5

Steam tortillas in microwave until soft.

Step 6

Take 1/8 cup shredded chicken and put on edge of tortilla; roll up; fasten with toothpick to stay closed.

Step 7

Repeat. Deep fry until crisp.

Step 8

To plate put 2 flautas on plate then serve with Mexican rice and refried beans topped with melted cheese.

Step 9

Top with 1/2 cup lettuce.

Step 10

Pour 1/4 cup tomatillo sauce over flautas and lettuce.

Step 11

Sprinkle on some cilantro and cheese on top.

Step 12

Serve gaucamole and sour cream on side.

Tips & Variations


No special items needed.

Related